Rich Roast Pepper & Chickpea Stew with Hazelnut Dukka

This dish is like huge hug in a bowl. The beautiful deep flavour of the roast peppers and slowly simmered tomatoes is just gorgeous.

I used Berbere spice as it adds both depth and a bit of a kick – but it’s powerful so use it sparingly. If you can’t get hold of any (you should be able to but just in case you could add some extra chilli flakes).

 

The chickpeas add great texture and protein so all you need to serve it with is some fresh sourdough, quality olive oil and delicious Dukkah to add crunch and amazing flavour.
As I’m working on a delicious baked beetroot recipe with Hazelnut Dukkah –  I used some of this gorgeous version here – so good!

Info

 

  4 servings
  20 minutes preparation time
  30 minutes cook time

Ingredients

  • 1 tbsp olive oil
  • 1 onion roughly chopped
  • 4 cloves garlic sliced
  • 1 tsp cumin seeds
  • 1/2 – 1 tsp berbere spice – its powerful
  • 5 organic plumb tomatos chopped or 1 can organic tomatoes
  • 2 cups cherry tomatoes sliced
  • 6 red, orange and yellow peppers – chopped roughly
  • 1 tin organic chickpeas drained
  • 3 tbsp coconut yogurt
  • Sea Salt
  • Pepper
  • Pinch chilli flakes – optional

For the Dukkah:

  • 100g raw, unsalted hazelnuts
  • 1 tbsp. cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp sesame seeds
  • 2 tbsp sunflower seeds
  • 1 or 2 sprigs of fresh thyme
  • 1 tsp pink himalayan salt
  • 1/2 tsp chilli flakes

Directions

To make the Stew: 

  1. Char-grill the peppers on a griddle pan (high heat) for aprox 15 minutes turning frequently until nice and charred on both sides. Set aside and when they are cool chop roughly.
  2. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and spices and fry for 30 seconds more.
  3. Add the tomatoes, roast peppers and chickpeas to the pan and cook on a low heat covered for 25 minutes.
  4. Add the salt, black pepper and optional chilli flakes and coconut yogurt to the pan and simmer for a further 5 minutes uncovered.

To make the dukka:

  1. Put nuts, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper
  2. Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
  3. Add thyme leaves, chilli & salt to a mini chopper and pulse on 1 second bursts.
  4. Check after each pulse as you don’t want it too finely chopped.

8 Comments

  1. sharon on January 12, 2018 at 7:25 am

    The recipes look amazing but can they easily be printed? Thanks so much
    Sharon

    • Niki on February 1, 2018 at 3:23 pm

      Thanks Sharon!
      Thats something I’m working on for my new site. Coming very soon!
      Love, Niki xx

  2. Paul Otto on January 12, 2018 at 1:50 pm

    What do you do with the Dukkah and how much do you use?

    • Niki on February 1, 2018 at 3:22 pm

      Hi Paul
      A tablespoon or so. As much crunch as you like basically.
      Best
      Niki x

  3. Afr on January 16, 2018 at 8:37 am

    This looks deliciouos and sounds really fancy 😀 Gonna try it for sure once i figure out how to make the dukka thing!

    • Niki on February 1, 2018 at 3:22 pm

      So glad you like it! The dukka is super simple to make I promise. Its just as delicious without though.
      Love, Niki xx

  4. […] would eat these with any of my yummy one pot meals i.e. Red Pepper Stew, Moussaka, Coconut Dal or just on their own with a big […]

  5. […] My roast pepper and chickpea stew with dukkah (pictured; recipe on my […]

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Recipe Tags: dinner dukkah peppers vegan

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.